2 Tbs olive oil
1 med onion diced
1 cup carrots diced
1 cup celery diced
1/4 cup fresh parsley chopped
1 pkg dried lentils (rinsed)
3 cups water
3 cups vegetable broth
2 whole Bay Leaves (remove before serving)
1/2 tsp thyme
Salt and pepper to taste
Italian flavored bread crumbs (optional)
Parmesan Cheese
Place all ingredients (except for bread crumbs and parm cheese) in crock pot and let cook 3-4 hours. Pour into soup bowls, and top with Italian bread crumbs and parm cheese. Serve with Salad and fresh bread.
©2008
Friday, November 30, 2007
Tuesday, November 27, 2007
Perfect Pumpkin Muffins
My kids are always asking to make these!Muffin Mix:
1 1/2 cup sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp allspice
3 1/2 cups flour (I use half white whole wheat)
Add:
4 eggs
1 stick of butter
1 lg can of pumpkin
1/2 cup milk
optional:
These taste soooo good by themselves, but they are also great with chocolate chips, dried cranberries, raisins, or apples!
Instructions:
Mix well.
Heat oven to 350.
Pour into Muffin tins(I use cupcake holders)
Bake for 25-30min.
Makes 24 delicious Muffins!
Serve by themselves, with butter, or cream cheese.
©2007
Best Macaroni and Cheese Ever!
(Serves six)
INGREDIENTS
• 3 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 Tsp dijon mustard
• 2 dashes tabasco sauce
• 1 pound extra sharp cheddar cheese, shredded
• 1 pound elbow macaroni
•½ cup parmesan cheese
•1/8 cup dried minced onion
• ½ cup Italian flavored breadcrumbs
• 1/8 tsp Salt
• 3 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 Tsp dijon mustard
• 2 dashes tabasco sauce
• 1 pound extra sharp cheddar cheese, shredded
• 1 pound elbow macaroni
•½ cup parmesan cheese
•1/8 cup dried minced onion
• ½ cup Italian flavored breadcrumbs
• 1/8 tsp Salt
• 1/4 tsp black pepper
• Tbs fresh parsley chopped
• Tbs fresh parsley chopped
DIRECTIONS
Boil Macaroni. Preheat oven to 375 degrees F. In a large pot melt butter and add flour to make a paste. Stirring constantly, add milk,Dijon, Tabasco, parm cheese, and minced onion. Cook mixture until it starts to thicken. Add cooked and drained macaroni. Remove from heat and add cheese, continuously mixing until cheese is melted. Place mixture in baking dish and top with Italian breadcrumbs. Sprinkle fresh parsley on top. Place in oven for 10 minutes or until golden brown.
Boil Macaroni. Preheat oven to 375 degrees F. In a large pot melt butter and add flour to make a paste. Stirring constantly, add milk,Dijon, Tabasco, parm cheese, and minced onion. Cook mixture until it starts to thicken. Add cooked and drained macaroni. Remove from heat and add cheese, continuously mixing until cheese is melted. Place mixture in baking dish and top with Italian breadcrumbs. Sprinkle fresh parsley on top. Place in oven for 10 minutes or until golden brown.
Guacamole Dip
1 ripe avocado
1 Tbs lemon juice
2 Tbs sour cream
dash of salt and onion powder, and black pepper to taste
Blend ingredients together well. Serve with chips or your favorite Mexican dish. Garnish with a handful of freshly chopped cilantro.
1 Tbs lemon juice
2 Tbs sour cream
dash of salt and onion powder, and black pepper to taste
Blend ingredients together well. Serve with chips or your favorite Mexican dish. Garnish with a handful of freshly chopped cilantro.
Hot Spinach-Artichoke Party Dip
1 (10-ounce) package frozen chopped spinach
1 (13 3/4-ounce) can artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
4 oz low fat cream cheese
1 cup grated Parmesan/ Romano cheese
1 cup grated pepper jack cheese (or plain jack cheese if you like it milder)
**For a gluten free option, serve with corn chips
Preheat the oven to 350 degrees. Grease a casserole dish lightly with butter. Heat the spinach in a microwave oven on high for 5 minutes and drain extra liquid. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except ½ of the jack cheese in a large bowl. Stir well. Scrape into the casserole dish and sprinkle the remaining jack cheese on top. Bake for 30-40 minutes. Serve with small slices of fresh bread.
©2007
1 (13 3/4-ounce) can artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
4 oz low fat cream cheese
1 cup grated Parmesan/ Romano cheese
1 cup grated pepper jack cheese (or plain jack cheese if you like it milder)
**For a gluten free option, serve with corn chips
Preheat the oven to 350 degrees. Grease a casserole dish lightly with butter. Heat the spinach in a microwave oven on high for 5 minutes and drain extra liquid. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except ½ of the jack cheese in a large bowl. Stir well. Scrape into the casserole dish and sprinkle the remaining jack cheese on top. Bake for 30-40 minutes. Serve with small slices of fresh bread.
©2007
Thursday, November 22, 2007
Tomato Salad
This also tastes great in sandwiches served on crusty Italian bread.
ingredients:
5 or 6 Roma tomatoes, sliced
small red onion, sliced thinly
8-10 oz log of fresh mozzarella, sliced
several basil leaves, torn into pieces
balsamic vinaigrette dressing
instructions:
layer ingredients on a serving plate, or individual salad plates, ending with basil and balsamic dressing.
ingredients:
5 or 6 Roma tomatoes, sliced
small red onion, sliced thinly
8-10 oz log of fresh mozzarella, sliced
several basil leaves, torn into pieces
balsamic vinaigrette dressing
instructions:
layer ingredients on a serving plate, or individual salad plates, ending with basil and balsamic dressing.
Vegetarian Chili
This recipe works great in a crock pot too!
Ingredients:
In a large non stick pan or a crock pot, saute:
2 Tbs olive oil
1 medium onion chopped
1 diced green pepper
2 cloves garlic chopped
1 small can mushrooms (optional)
Add:
2 (19 ounce) cans dark red kidney beans
1 large can crushed tomatoes
1 pkg veggie burger crumbles (we like Morning Star brand, found in the freezer section of the grocery store)
1 small (14oz) can tomato sauce
1 tsp chili powder
1 Tbs sugar
sprinkle of oregano
Instructions:
Simmer altogether over low heat for 30 min. Serve with grated cheddar or parmesian cheese.
Optional: may be served over cooked elbow macaroni if desired.
Ingredients:
In a large non stick pan or a crock pot, saute:
2 Tbs olive oil
1 medium onion chopped
1 diced green pepper
2 cloves garlic chopped
1 small can mushrooms (optional)
Add:
2 (19 ounce) cans dark red kidney beans
1 large can crushed tomatoes
1 pkg veggie burger crumbles (we like Morning Star brand, found in the freezer section of the grocery store)
1 small (14oz) can tomato sauce
1 tsp chili powder
1 Tbs sugar
sprinkle of oregano
Instructions:
Simmer altogether over low heat for 30 min. Serve with grated cheddar or parmesian cheese.
Optional: may be served over cooked elbow macaroni if desired.
Wednesday, November 21, 2007
Thanksgiving Stuffing
4 cups celery chopped
3 cups onions chopped
1 green pepper chopped
2 sticks of butter
2 cups vegetable broth
2 eggs
1 cup fresh parsley chopped
1 heaping Tbs. dried sage
1 loaf of Italian bread cubed
1 loaf whole wheat bread cubed
Salt, pepper to taste
Saute celery, onions, and pepper in butter in lg pot until tender. Add broth, sage, and parsley, salt, and black pepper. Stir in bread cubes, and eggs. Pour into 9x12 in casserole dish.
Bake at 350 for 50 min, or until lightly browned.
3 cups onions chopped
1 green pepper chopped
2 sticks of butter
2 cups vegetable broth
2 eggs
1 cup fresh parsley chopped
1 heaping Tbs. dried sage
1 loaf of Italian bread cubed
1 loaf whole wheat bread cubed
Salt, pepper to taste
Saute celery, onions, and pepper in butter in lg pot until tender. Add broth, sage, and parsley, salt, and black pepper. Stir in bread cubes, and eggs. Pour into 9x12 in casserole dish.
Bake at 350 for 50 min, or until lightly browned.
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